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Chicken Galantine

A stuffed chicken rolled with sausage, veal, pickles, and spices, then boiled or braised.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Walnut and pepper are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 3,039 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Galantine

Ingredients

Directions

Prepare the chicken

  1. Cut off the neck and wings of the chicken.

  2. Remove the carcass whole.

  3. Divide the leg at the joint without cutting the skin.

  4. Bone the legs and wings.

  5. Cut the chicken down the back.

  6. Spread the chicken flat.

Make the filling

  1. Mince the veal.

  2. Mix the minced veal with the sausage meat.

  3. Season the chicken with pimento, pepper, and salt.

  4. Spread half of the sausage and veal mixture over the chicken.

  5. Spread half of the pickles cut into strips over the chicken.

  6. Add more seasoning to the chicken.

  7. Add the remaining meat mixture and pickles to the chicken.

Roll and cook

  1. Roll the chicken tightly.

  2. Sew the rolled chicken up.

  3. Tie the chicken in a cloth.

  4. Plunge the chicken into boiling water.

  5. Simmer for 1.5 hours or braise for 2 hours.

  6. Remove the cloth from the chicken.

  7. Roll the chicken in a clean cloth.

  8. Press the chicken between two dishes with a weight.

Glaze and serve

  1. Brush the chicken with glaze.

  2. Garnish as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Chicken + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  5. Meat + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together1,035 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Forms the outer wrapper and provides the main cooked meat of the galantine.
Sausage meat
Adds fat and moisture to the filling, keeping the cooked meat juicy.
Fillet of veal
Adds a tender, delicate texture to the minced filling.
Pickled walnuts
Add sharp, acidic flavour that cuts through the rich meat.
Gherkin pickles
Add acidity and crunch that contrast with the soft cooked meat.
Hard-boiled eggs
Add structure and a firm texture when sliced through the roll.

The step that matters

Simmer or braise gently. Holding the chicken at a gentle simmer keeps the meat tender and helps it set into a firm, sliceable roll. Boiling hard can toughen the meat and break the wrapping apart.

Swap the walnut

How well each one fits the dish's main ingredients (chicken, meat, veal, pepper, egg, ham):

  1. Peasfits about as well
  2. Beansfits about as well
  3. Walnutthe original
  4. Lima beansfits about as well

Fit is the average pairing score against chicken, meat, veal, pepper, egg, ham. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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